CN106615589A - Mango ice cream and preparation method thereof - Google Patents
Mango ice cream and preparation method thereof Download PDFInfo
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- CN106615589A CN106615589A CN201611029408.7A CN201611029408A CN106615589A CN 106615589 A CN106615589 A CN 106615589A CN 201611029408 A CN201611029408 A CN 201611029408A CN 106615589 A CN106615589 A CN 106615589A
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- ice cream
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- mango
- oil
- xanthans
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a mango ice cream and a preparation method thereof. The mango ice cream is prepared from the following raw materials in parts by weight: 45-55 parts of water, 15-25 parts of mango puree, 5-15 parts of skim milk powder, 3-9 parts of vegetable oil, 10-15 parts of white granulated sugar, 0.02-0.08 part of citric acid, 0.01-0.1 part of a mango essence, 0.01-0.1 part of a lemon yellow coloring matter, 0.01-0.1 part of a sunset yellow coloring matter, 0.1-0.3 part of glyceryl monostearate and 0.1-0.5 part of a stabilizing agent. According to the mango ice cream disclosed by the invention, the sensory quality and expansion rate of the ice cream are researched, and the proper stabilizing agent and stabilizing agent are optimally selected in a reasonable ratio, so that the prepared mango ice cream has the characteristics of strong flavor, coolness and tastiness of the ice cream as well as the efficacy of preserving health and is particularly suitable for being eaten by aged people and children.
Description
Technical field
The present invention relates to a kind of ice cream, more particularly to a kind of mango ice cream and preparation method thereof.
Background technology
Ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and calcium, phosphorus,
Potassium, sodium, chlorine, sulphur, iron etc., with the function of adjusting physiological function, keep osmotic pressure and acid-base value.Data shows, according to the world
With national product standard, normal butter ice cream, its nutrient content is 2.8-3 times of milk, and the digestibility in human body is reachable
More than 95%, higher than meat, the digestibility of fats.
Breast mainly includes fresh cow milk, dilute cream and cream, condensed milk and milk powder with dairy products, is the main original for producing ice cream
One of material.Dilute cream and cream can be summarized as follows in the effect of ice cream：(1) nutrition and heat enriched is provided for ice cream
Energy；(2) institutional framework of ice cream is affected；(3) main source of ice cream local flavor；(4) alamode thawing resistance is increased.Liquid
Milk, condensed milk, milk powder, whey powder provide the non-fat solid in icecream production, and its effect is as follows：We are the total solid of cow's milk
Thing will remove fat and the part of remaining protein, lactose and mineral matter is referred to as non-fat solid, the egg in homogenizing process
It together forms stable film to white matter with emulsifying agent in little fat globule surface, and this is determined by the aquation property of protein
It is fixed, stability of the grease in system is so ensured that, while air can be promoted to be mixed into well during congealing.This
Sample just can effectively prevent the expansion of ice crystal in product, lubricate quality.And the soft sweet taste of lactose and mineral matter is hidden
About saline taste, will give product notable flavor characteristic.
Emulsifying agent is that the liquid that two or more can be made immiscible is uniformly dispersed into emulsion (or emulsion)
Material.To improve the viscosity of ice cream batch mixing in ice cream R＆D process, improve its grease and solia particle containing grease
Decentralization, delay particulate ice crystal increase and suppress ice slag occur at short notice, need add some food additives,
Mouthfeel, internal structure and the apparent condition of ice cream can then be improved after addition, the dispersion stabilization and of ice cream system is improved
Determine Melting resistance, such food additives are referred to as ice cream emulsifing thickener.Plant protein material is more in ice cream processing,
Conventional has soybean, mung bean, peanut, sesame, corn, sunflower seeds, almond etc..They have following features：Protein content is high, contain
Abundant grease, Jing process have tempting fragrance, good processability, aboundresources, without cholesterol and various nutritious.
The trend of ice-cream product exploitation, will also cater to 21 century natural food, nutrition, health care, safety, this is big for health
Development trend, with meet increasing people for nutrition, health care, pollution-free food demand.The ice of present countries in the world
River in Henan Province is drenched in product development trend, also all includes " health " this element, and green tea, yogurt, blueberry health unit are contained in such as Korea
The new product of element is just increasing；The fermentation yogurt ice cream in the U.S. and low-fat ice cream also quickly grow.
The invention provides a kind of ice cream and preparation method thereof, process is simple, the ice cream of preparation is in good taste, nutrition is rich
It is rich.
The content of the invention
A kind of awns is to provide for one of above-mentioned deficiency, the technical problem to be solved present in prior art
Fruit ice cream.
The present invention seeks to be achieved through the following technical solutions：
A kind of mango ice cream, is prepared from by the raw material of following weight parts：It is water 45-55 parts, mango pulp 15-25 part, de-
Fat milk powder 5-15 parts, vegetable oil 3-9 parts, white granulated sugar 10-15 parts, citric acid 0.02-0.08 parts, mango essence 0.01-0.1 parts,
Lemon yellow pigment 0.01-0.1 parts, sunset yellow 0.01-0.1 parts, glycerin monostearate 0.1-0.3 parts, stabilizer 0.1-
0.5 part.
Preferably, described vegetable oil is one or more in peanut oil, corn oil, camellia oil of mixture.
It is highly preferred that described vegetable oil is mixed by peanut oil, corn oil, camellia oil, the peanut oil, corn
Oil, the mass ratio of camellia oil are (1-3)：(1-3)：(1-3).
Preferably, described stabilizer is one or more in CMS, xanthans, hydroxypropul starch of mixing
Thing.
It is highly preferred that described stabilizer is mixed by CMS, xanthans, hydroxypropul starch, the carboxylic first
Base starch, xanthans, the mass ratio of hydroxypropul starch are (1-3)：(1-3)：(1-3).
Present invention also offers the preparation method of above-mentioned mango ice cream, each raw material is well mixed, and sterilizing, homogeneous, always
Change, obtain ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is poured into bucket, with rotating speed 30-
300 revs/min of stirring 5-20min are obtained final product.
A kind of mango ice cream of the present invention, is studied, by reasonable according to ice cream organoleptic quality and expansion rate
Proportioning, preferably go out suitable stabilizer and vegetable oil, the ice cream of the making not only aromatic flavour with ice cream is ice-cold refreshing
Mouth feature, also with the effect of health, especially suitable old man and children are edible.
Specific embodiment
With reference to embodiment, the present invention is described further, described below, is only the preferable enforcement to the present invention
Example, not does the restriction of other forms to the present invention, and any those skilled in the art are possibly also with the disclosure above
Technology contents be changed to the Equivalent embodiments of equal change.It is every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment：
Mango pulp, BEST (one hundred Ford) awns produced using Egyptian Egyptian Canning Company Best companies
Fruit juice, it is no added.
Skimmed milk power, the skimmed milk power produced using Bei'an Wanda Mountain dairy products Co., Ltd, without sucrose.
Citric acid, No. CAS：77-92-9.
Mango essence, the liquid mango essence provided using the bright sweetgum material Co., Ltd in Shanghai.
Lemon yellow pigment, the Tatrazine pigment provided using Geng Dao trade Co., Ltds of Zhecheng County.
Sunset yellow, the edible sunset uranidin provided using Geng Dao trade Co., Ltds of Zhecheng County.
White granulated sugar, i.e. sucrose, No. CAS：57-50-1.
Xanthans, No. CAS：11138-66-2, the concrete food-grade xanthan provided using Zibo Deosen Biochemical Ltd.
Glue.
Glycerin monostearate, No. CAS：123-94-4.
Hydroxypropul starch, No. CAS：9049-76-7, the concrete hydroxypropyl provided using Hunan Ren Heng bio tech ltd
Base starch.
CMS, No. CAS：9063-38-1, the concrete food provided using Zhejiang oasis Bioisystech Co., Ltd
Level CMS.
Corn oil, the fresh embryo corn oils of Rong Shi provided using Shanghai Rongs Enterprise Co., Ltd..
Camellia oil, the pure camellia oil in Thousand Islands source provided using Zhejiang Jiu Sheng Tea Industry Co., Ltd.
Peanut oil, the Shandong flower 5S Ballast conventions provided using Luhua Group Co., Ltd., Shandong.
Embodiment 1
Mango ice cream raw material (weight portion)：50 parts of water, 20 parts of mango pulp, 10 parts of skimmed milk power, 7 parts of vegetable oil, white sand
13 parts of sugar, 0.05 part of citric acid, 0.015 part of mango essence, 0.015 part of lemon yellow pigment, 0.015 part of sunset yellow, list are hard
0.15 part of glycerol, 0.2 part of xanthans.
The method for preparing above-mentioned mango ice cream, comprises the following steps：
(1) preparation of ice cream base：Water, mango pulp, skimmed milk power, vegetable oil, white granulated sugar, citric acid, mango is fragrant
Essence, lemon yellow pigment, sunset yellow, glycerin monostearate, xanthans are equal as 300 revs/min of stirring 10min mixing with rotating speed
It is even, obtain mixture；
(2) 75 DEG C are heated the mixture to, 25min is sterilized for insulation；
(3) homogeneous of model HOMG-Q4000-P25 of plant equipment Co., Ltd production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain ice cream base；
(5) salt (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (being freezed to form by water), i.e. the mass ratio 1 of salt and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using the stainless steel of food-grade 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the awns of embodiment 1
Fruit ice cream.
Embodiment 2
Mango ice cream raw material (weight portion)：It is 50 parts of water, 20 parts of mango pulp, 10 parts of skimmed milk power, 6.9 parts of vegetable oil, white
13 parts of granulated sugar, 0.05 part of citric acid, 0.015 part of mango essence, 0.015 part of lemon yellow pigment, 0.015 part of sunset yellow, list
0.15 part of tristerin, 0.21 part of stabilizer.
Described vegetable oil is 1 by peanut oil, corn oil, camellia oil in mass ratio：1：1 is uniformly mixed and obtains.
Described stabilizer is 1 by CMS, xanthans, hydroxypropul starch in mass ratio：1：1 is uniformly mixed
Obtain.
The method for preparing above-mentioned mango ice cream, comprises the following steps：
(1) preparation of ice cream base：Water, mango pulp, skimmed milk power, vegetable oil, white granulated sugar, citric acid, mango is fragrant
Essence, lemon yellow pigment, sunset yellow, glycerin monostearate, stabilizer are equal as 300 revs/min of stirring 10min mixing with rotating speed
It is even, obtain mixture；
(2) 75 DEG C are heated the mixture to, 25min is sterilized for insulation；
(3) homogeneous of model HOMG-Q4000-P25 of plant equipment Co., Ltd production is merged using Shanghai Pu Lisheng
Machine, rotating speed to 2000 revs/min, pressure 5Mpa, by the mixture homogenization 30min after sterilization；
(4) by the mixture after homogenization, stand preservation and complete aging in 4 hours, obtain ice cream base；
(5) salt (using the Cardia Salt of China Salt Guoben Salt Co., Ltd.'s production) of ice cube weight 1/3rd is added
In 0 DEG C of ice cube (being freezed to form by water), i.e. the mass ratio 1 of salt and ice cube:The temperature of water is down to -20 DEG C by 3, is cooled down
Liquid；
(6) stainless steel cask (being prepared from using the stainless steel of food-grade 304) immersion step (2) is obtained in coolant (i.e.
The stainless steel cask carries out jacket heat-preservation by coolant), then add ice cream base, ice cream base to add in stainless steel cask
Enter a quarter that amount is coolant gross weight, speed of agitator is set and (remote metal is newly thought using Panyu District of Guangzhou City for 40 revs/min
The conical agitator of model BQ-176 of processing equipment factory production), stir ice cream base 10min.Obtain the awns of embodiment 2
Fruit ice cream.
Embodiment 3
It is substantially the same manner as Example 2, differ only in：Described stabilizer presses quality by xanthans, hydroxypropul starch
Than for 1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 3.
Embodiment 4
It is substantially the same manner as Example 2, differ only in：Described stabilizer is pressed by CMS, hydroxypropul starch
Mass ratio is 1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 4.
Embodiment 5
It is substantially the same manner as Example 2, differ only in：Described stabilizer presses quality by CMS, xanthans
Than for 1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 5.
Embodiment 6
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by corn oil, camellia oil
1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 6.
Embodiment 7
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by peanut oil, camellia oil
1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 7.
Embodiment 8
It is substantially the same manner as Example 2, differ only in：Described vegetable oil is in mass ratio by peanut oil, corn oil
1：1 is uniformly mixed and obtains.Obtain the mango ice cream of embodiment 8.
Test case 1
Sensory evaluation test carried out to ice cream prepared by embodiment 2-8, sensory evaluation be by vision, smell, tactile,
The sense of taste and the sense of hearing etc., a kind of scientific method for product being measured, analyze and being explained.The sensory evaluation of ice cream refers mainly to it
Visual outward appearance is felt, the experience of smell local flavor, and comprehensive sensation of oral cavity when taking in, including feel when chewing it is fragrant and sweet, soft
Firmly, it is sticky, crisp, smooth etc..This test constitutes Review Team by 20 people, respectively from color and luster (10 points), the fragrance (20 of ice cream
Point), flavour (40 points), body (15 points), structural state (15 points) scored, 100 points altogether.Take the flat of 3 repetition tests
Average is used as test final entry value.More than 90 points of sensory evaluation scores are select quality, and 80-90 point is primes, and less than 70 points for not
Qualified products.Concrete outcome is shown in Table 1.
After carry out statistical analysis, as a result show P ＜ 0.05, difference has statistical significance.
Table 1：Sensory evaluation scores result table
| Color and luster | Fragrance | Flavour | Body | Tissue | Scoring | |
| Embodiment 2 | 10 | 18 | 40 | 15 | 15 | 98 |
| Embodiment 3 | 9 | 18 | 35 | 14 | 13 | 89 |
| Embodiment 4 | 10 | 18 | 35 | 14 | 14 | 91 |
| Embodiment 5 | 10 | 17 | 35 | 13 | 13 | 88 |
| Embodiment 6 | 9 | 17 | 35 | 13 | 13 | 87 |
| Embodiment 7 | 9 | 18 | 35 | 13 | 14 | 89 |
| Embodiment 8 | 10 | 18 | 35 | 14 | 13 | 90 |
The ice cream mouthfeel of embodiment 2 is organized finer and smoother without ice crystal sense, fat-free grain；The mouthfeel of embodiment 3 has ice crystal, has
Fat granule, tissue is fine and smooth；The mouthfeel of embodiment 4 has ice crystal, there is fat granule, organizes coarse；The mouthfeel of embodiment 5 has ice crystal, there is fat
Grain, organizes coarse.
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (CMS, xanthans, hydroxypropul starch compounding) ice river in Henan Province
Drench sensory evaluation scores and be substantially better than embodiment 3-5 (arbitrarily the two compounding in CMS, xanthans, hydroxypropul starch)；Relatively
Embodiment 2 and embodiment 6-8, embodiment 2 (peanut oil, corn oil, camellia oil compounding) ice cream sensory evaluation scores are substantially better than reality
Apply a 6-8 (arbitrarily the two compounding in peanut oil, corn oil, camellia oil).
Test case 2
The physical and chemical index of embodiment 2-8 ice cream is measured.Protein content determination：Kjeldahl's method；Expansion rate
Determine：Expansion rate (%)=(small product size-batch volume)/batch volume × 100%.The measure of ice cream melting rate；It is anti-
The ability of melting is to weigh important indicator of quality of ice cream, the size description of melting rate ice cream melting resistant speed and guarantor
The ability of original form is held, relatively low thawing rate contributes to extending the ice cream holding time, and increases ice cream to temperature wave
Dynamic resistivity, ice cream melting rate assay method：The ice cream sample for accurately weighing 200g weight is placed in 37 DEG C of constant temperature
45min is placed in case, the weight of product after melting is determined.Melting rate is calculated according to formula (1).
The weight of the weight/ice cream sample of sample × 100%------- formulas (1) after melting rate (%)=thawing
Concrete outcome is shown in Table 2.
Table 2：Physical and chemical index test result list position：%
| Protein content | Expansion rate | Melting rate | |
| Embodiment 2 | 2.4 | 56.6 | 5.9 |
| Embodiment 3 | 1.9 | 51.1 | 7.8 |
| Embodiment 4 | 2.1 | 50.2 | 8.2 |
| Embodiment 5 | 1.9 | 49.7 | 8.1 |
| Embodiment 6 | 2.2 | 49.5 | 8.3 |
| Embodiment 7 | 1.9 | 51.1 | 8.8 |
| Embodiment 8 | 2.0 | 50.4 | 8.6 |
Comparing embodiment 2 and embodiment 3-5, embodiment 2 (CMS, xanthans, hydroxypropul starch compounding) ice river in Henan Province
Drench physical and chemical index test result and be substantially better than embodiment 3-5 (both any in CMS, xanthans, hydroxypropul starch again
With)；Comparing embodiment 2 and embodiment 6-8, embodiment 2 (peanut oil, corn oil, camellia oil compounding) ice cream physical and chemical index is surveyed
Test result is substantially better than embodiment 6-8 (arbitrarily the two compounding in peanut oil, corn oil, camellia oil).
Claims (6)
1. a kind of mango ice cream, it is characterised in that be prepared from by the raw material of following weight parts：Water 45-55 parts, mango pulp
15-25 parts, skimmed milk power 5-15 parts, vegetable oil 3-9 parts, white granulated sugar 10-15 parts, citric acid 0.02-0.08 parts, mango essence
0.01-0.1 parts, lemon yellow pigment 0.01-0.1 parts, sunset yellow 0.01-0.1 parts, glycerin monostearate 0.1-0.3 parts,
Stabilizer 0.1-0.5 parts.
2. mango ice cream as claimed in claim 1, it is characterised in that：Described vegetable oil is peanut oil, corn oil, camellia
One or more of mixture in oil.
3. mango ice cream as claimed in claim 2, it is characterised in that：Described vegetable oil is by peanut oil, corn oil, camellia
Oil is mixed, and the peanut oil, corn oil, the mass ratio of camellia oil are (1-3)：(1-3)：(1-3).
4. the mango ice cream as any one of claim 1-3, it is characterised in that：Described stabilizer is carboxymethyl shallow lake
One or more of mixture in powder, xanthans, hydroxypropul starch.
5. mango ice cream as claimed in claim 4, it is characterised in that：Described stabilizer by CMS, xanthans,
Hydroxypropul starch is mixed, and the CMS, xanthans, the mass ratio of hydroxypropul starch are (1-3)：(1-3)：(1-
3)。
6. as any one of claim 1-5 mango ice cream preparation method, it is characterised in that：The mixing of each raw material is equal
Even, sterilizing, homogeneous is aging, obtains ice cream base；Bucket is immersed in -10～-30 DEG C of coolants, then ice cream base is fallen
Enter in bucket, obtained final product with 30-300 rev/min of stirring 5-20min of rotating speed.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611029408.7A CN106615589A (en) | 2016-11-14 | 2016-11-14 | Mango ice cream and preparation method thereof |
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ID=58808343
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112970928A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Mango and sweetened bean paste ice cream and preparation method thereof |
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| CN102669400A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Mango longan ice cream powder and preparation method thereof |
| CN102919509A (en) * | 2012-11-24 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Mango ice cream and manufacturing method thereof |
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
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2016
- 2016-11-14 CN CN201611029408.7A patent/CN106615589A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669400A (en) * | 2012-05-30 | 2012-09-19 | 天津市国至源生物科技有限公司 | Mango longan ice cream powder and preparation method thereof |
| CN102919509A (en) * | 2012-11-24 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Mango ice cream and manufacturing method thereof |
| CN105558250A (en) * | 2016-01-15 | 2016-05-11 | 上海韬鸿化工科技有限公司 | Ice cream and preparation method thereof |
| CN105795093A (en) * | 2016-03-25 | 2016-07-27 | 胡方芽 | Spicy ice cream or popsicle and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112970928A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Mango and sweetened bean paste ice cream and preparation method thereof |
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Application publication date: 20170510 |